Lemony Risotto with Shrimp



Lemony Risotto with Roasted Spring Vegetables

Risotto
5 cups vegetable or chicken stock 1/2 small yellow onion, finely diced 2 tbsp butter
1 1/4 cup Arborio rice
1/4 cup dry white wine
Zest of 1 lemon
1/3 cup Parmesan cheese

Roasted Vegetables
2 tbsp extra virgin olive oil
1 cup chopped asparagus
1/2 cup carrots, diced
1/2 cup yellow squash, cut into circles 1/2 red onion finely sliced
1/2 cup green peas
1 tbsp salt
1/2 tsp pepper

Preheat the oven to 400 degrees.

Add all the vegetables to a foil lined sheet pan. Drizzle the veggies with the extra virgin olive oil and sprinkle with salt and pepper. Toss to combine. Arrange veggies in one layer. Roast for 10-12 minutes.

The Vineyard Mom Tip: I like to roast the veggies while I’m making the risotto on the stove. Bring stock to a simmer in a saucepan.

Saute the onion in a heavy 4 quart saucepan with butter. Stir occasionally until the onions have softened. This will take about 5 minutes.

Add rice and cook, stirring constantly, for 1 minute. Add wine and cook until the wine is absorbed by rice.

The Vineyard Mom Tip: Use a dry white wine like a Chardonnay. Make sure never to cook with wine you wouldn't drink by itself.

Stir in 1⁄2 cup of stock and stir frequently until absorbed. Continue to add 1⁄2 cup of stock at a time and stir until the liquid is absorbed before adding the next, until the rice is creamy and tender. This will take about 18 minutes. There will be some stock left over.

Add the lemon zest to the cooked risotto and stir.
Fold roasted veggies into the risotto. Top with Parmesan cheese.

Wine Pairings: 2020 Rubino Estates Landmark Collection Chardonnay and 2022 Rodney Strong Charlotte’s Home Sauvignon Blanc




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